Development of Fruit - Confectionery Products From the Leftover from Fruit - Canning Factories in Small Business Industry

Abstract

Development of fruit – confectionery products the leftover from fruit – canning factories in small business industry is the second – year continuous project. The aims were to study the product shelf life and to transfer production process to the community and private sectors. The result of shelf – life study indicated that the pH and water activity of Papaya Cream, Guava Cream, Pineapple Cream, Mixed – flavoured fruit (yee) and Banana toffee were 3.78, 3.62, 3.20, 3.48, 3.57, 3.92, and 0.97, 0.97, 0.91, 0.60, 0.51, 0.58, respectively. At an 8-week period, no microorganism – borne deterioration of the products was found;moreover, they were accepted by the consumers. The target group of as participants as planned was trained, for a 3 – day period, to produce 5 fruit – confectionery products. The training evaluation revealed that the group considered management on instructors, teaching materials, and laboratories ‘much’ to ‘most appropriate’; whereas training operation was viewed ‘most appropriate’. At the project end, it was found that 29.27% 29.27 and 28.05% of the target group made fruit – confectionery for family consumption, and as a gift, or a souvenir respectively; 9.76% put their products in stores for sale as a supplemental career; 3.65% transferred their knoeledge to others.